Vegan Crunchy Baked Eggplant Bites

Vegan Crunchy Baked Eggplant Bites

Recipe by GenevaWatsonCourse: Sides, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 medium size eggplant, sliced 3/8″ thick

  • 1/2 cup all purpose flour

  • 1.5 cups panko bread crumbs

  • 1 teaspoon Italian seasoning

  • 1/2 cup flax seeds (or flax meal)

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup water

  • olive oil spray


  • To Prepare
  • Slice eggplant into 3/8″ thick. Lay out eggplant, in a single layer, on paper towels. Generously sprinkle with salt and let sit for 10 minutes, beads of condensation drawn out. Pat dry with a paper towel.
  • Add flax seeds and water to a bowl. Mix well and let it sit for 10 minutes, until thickened and gelatinous.
  • Combine flour, salt, pepper and Italian seasoning to another bowl and set aside. Stir to combine.
  • Put panko bread crumbs into another small bowl.
  • Preheat oven to 375 degrees F with oven rack in the middle.
  • To Cook
  • Dip eggplant slice, one at a time, into flour to coat, shake off excess. Then dip in flax seed liquid. Then dip in panko bread crumbs, pressing to adhere.
  • Place breaded eggplant slice onto baking sheet. Repeat until no eggplant remains.
  • Spray top of breaded eggplant with olive oil spray, and sprinkle with salt.
  • Bake for 45 minutes, turning eggplant half way through, until crispy and golden brown.
  • Serve warm with Prego® Farmers’ Market Classic Marinara.
  • Enjoy!


  • For the leftovers, you can store them in an airtight container and keep in the refrigerator for up to 1 week.
You might also like

Leave A Reply

Your email address will not be published.